This chicken potato salad is a twist on the favorite Russian "Olivier" salad but better - it's made with real, wholesome ingredients like chicken (instead of bologna meat), potatoes, fermented pickles, and tossed in mayonnaise. Perfect for all your holidays or even meal prep for the week!
Olivier Salad originated in the 1860s at the Hermitage, a famous Moscow restaurant, where Belgian chef Lucien Olivier created the dish with fancy ingredients like grouse, caviar, and crayfish tails.
Over time, the recipe evolved into a more affordable, everyday dish with potatoes, pickles, eggs, and, traditionally, bologna (you know - the mystery meat!). But in an effort to bring back real food into the kitchens, we're ditching the bologna and using leftover meat made from whole chicken broth.
Looking for more Russian recipes made with wholesome ingredients?
Check out aspic, stuffed cabbage rolls, and cod liver salad.
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Recipe Overview
- Prep and Cook Time: 20 minutes to prep and 20 minutes to cook, but need at least 30 minutes to chill and rest
- Cooking Method: Stove-top (but ingredients can be cooked ahead)
- Dietary Info: Whole30, Paleo, Ancestral diet
- Tools Needed: vegetable chopper (or sharp chef knife)
- Skill Level: Easy
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love this Olivier Salad
One of the best things about this childhood favorite of mine is that it ditches the processed bologna and goes all in on real, wholesome ingredients.
I'd even argue that it can be a nutrient-dense salad. You've got the resistant starch (prebiotic for your probiotics) from the cooked and cooled potatoes, probiotics from the pickles, and homemade mayo for healthy fats. And of course, the eggs and chicken for that healthy source of protein.
I make this chicken potato salad regularly for our lunches as well as milestone celebrations and I think you'll love it too!
Ingredients for Chicken and Potato Salad
- Potatoes: Yukon gold potatoes are my favorite for Olivier salad because the texture holds up well.
- Carrots: I like to peel the carrots first before adding them to water (makes dicing super fast later).
- Eggs: Hard-boiled eggs not only add creaminess but bring in a protein punch too.
- Chicken: You can use any kind of cooked chicken—whether it's leftover meat from a whole chicken broth, roasted chicken, or even grilled chicken. Just keep in mind that the cooking method will bring its own unique flavors to the salad.
- Pickles: Only the best kind in this olivier salad recipe: lacto-fermented dill pickles, complete with probiotics and lots of gut-friendly enzymes. Add a splash of the brine into the salad for an extra kick.
- Mayonnaise: Like pickles, homemade mayonnaise is far superior to store-bought versions. You will love my avocado oil mayonnaise and it makes this salad so creamy and delicious.
Substitutions and Variations
- Spicy - add a splash of brine from fermented jalapenos.
- Peas - I generally don't add peas (my family isn't the biggest fan) but some traditional recipes call for a can of peas.
- Instant Pot - Steam the potatoes, carrots, and eggs in the Instant Pot in one go, followed by quick pressure release. Use the smallest potatoes (or cut them in half) and the largest carrots so they cook to fork tender in that 5-minute mark.
How to Make Olivier Salad
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Cook
Cover the scrubbed potatoes and carrots fully with water. Cover and bring to a boil on high heat. Remove the lid and reduce the heat to medium, and continue to simmer until the carrots are slightly fork-tender.
Step 2. Remove
Pull out the carrots with a pair of tongs and set aside to cool. Continue to cook the potatoes until they are fully fork-tender. Carrots will cook for about 10-15 minutes, while potatoes need 15-20 minutes, depending on the size.
Step 3. Chop
Dice the leftover chicken, eggs, and pickles. Once the potatoes and carrots are fully cooled, finely chop them as well. Then, combine everything in a large bowl.
Step 4. Mix
Add mayonnaise and stir well to coat everything evenly. Adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving.
Helpful Tips
- Cook carrots al dente - I like to cook my carrots just before they reach fork-tender, so they maintain a slight firmness and sweetness in the salad.
- Chill the veggies - Let your potatoes, carrots, and eggs cool completely before dicing. In fact, I often do this the night before and keep them chilled in the fridge. It helps prevent the salad from becoming too mushy.
- Finely chop - To get that classic Olivier salad texture, dice everything into small, uniform pieces.
- Make ahead - This salad tastes even better after it’s had time to chill, so consider making it a few hours or even the day before serving.
Troubleshooting
- Too dry? Add another tablespoon of mayonnaise or a splash of pickle brine to add a touch of moisture.
- Mushy potatoes? If your potatoes become too soft while cooking, avoid over-mashing them when dicing and stirring. You want to retain some structure. If this happens, the salad may become too mushy, so make sure to cook potatoes just until fork-tender.
Product Highlight!
Vegetable Chopper
From perfectly diced tomatoes in pico de Gallo to this creamy chicken potato salad, there is nothing that this vegetable chopper can't chop. Well, actually, the chicken. Just use a sharp knife for that, k?
💭Meal Prep Suggestion!
Traditionally, this recipe is made for holidays but it's super meal-prep friendly. Make a big batch of this salad, portion it into containers, and voilà—lunches for the week are sorted! Just don’t forget to hide one in the back of the fridge for yourself, because trust me, someone will definitely try to steal it. It has the perfect balance of protein, carbs, and healthy fats so it's excellent for on-the-go days!
Serving Suggestions
We love serving this chicken and potato salad with all the usual holiday and celebratory dishes. Here's a few ideas for you to make it easier to put your menu together:
Main dish: Pair real food olivier salad with slow cooker duck, spatchcock turkey recipe, or air fryer lamb chops.
Side dish: Don't forget the classic side dishes like crispy roasted potatoes or buttered cabbage.
Fresh salads: And to round out your special meal, try garlic dill cucumbers, cucumber, tomato, and onion salad, or a classic house salad.
Condiments: I always like to include a ferment or two at all my meals. Pickled green tomatoes and raw sauerkraut always make an appearance on my table.
More festive Olivier salad pairing suggestions:
- Quick 15-Minute Baked Salmon with Mayo and Fresh Dill15 Minutes
- Easy Cast Iron Pan-Fried Pork Chops (No Flour)25 Minutes
- Easy Air Fryer Duck1 Hours 15 Minutes
- Stuffed Cabbage Rolls2 Hours 30 Minutes
Frequently Asked Questions
Store the leftover salad in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. Without mayonnaise, it will last longer, but if you want to extend the fridge shelf life even more, store the chopped pickles separately from the other ingredients. Then, toss everything to combine when ready to serve.
I don't recommend it. The mayonnaise will not have the same texture upon thawing and the veggies will become mushy and watery. It's best enjoyed fresh and stored in the fridge for a few days.
To make this salad ahead for a party, prepare it up to 48 hours in advance by cooking and chopping all the ingredients, then mixing them together, except for the pickles and mayo. Store in an airtight container in the refrigerator, and add the pickles and mix with mayonnaise just before serving to keep the pickles crisp.
Looking for more nutrient-dense holiday dishes? Here are some ideas:
Did you make this real food olivier salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken and Potato Salad
Equipment
Ingredients
- 2 Yukon gold potatoes (approximately 1 ¼ pounds)
- 4 carrots
- 6 hard-boiled eggs
- 6 pickles
- 2 cups cooked chicken
- 1 cup mayonnaise
- salt and pepper to taste
Instructions
- Cook the veggies but covering scrubbed potatoes and carrots fully with water. Bring to a boil, then reduce heat to medium and continue to simmer until the carrots are slightly fork-tender.2 Yukon gold potatoes, 4 carrots
- Pull out the carrots with a pair of tongs and set aside to cool. Continue to cook the potatoes until they are fully fork-tender.
- Dice the leftover chicken, eggs, and pickles. Once the potatoes and carrots are fully cooled, finely chop them as well. Then, combine everything in a large bowl.6 hard-boiled eggs, 2 cups cooked chicken, 6 pickles
- Add mayonnaise and stir well to coat everything evenly. Adjust salt and pepper if needed. Cover and refrigerate for at least 30 minutes before serving.1 cup mayonnaise, salt and pepper to taste
Notes
- As a make-ahead dish, leave out the mayonnaise until the day of serving.
- You can prolong the shelf-life (in the refrigerator) by storing the chopped pickles separately from the other ingredients so to avoid spoilage.
- Fully combined Healthy Potato Salad keeps in the refrigerator up to 2 days. Without mayonnaise: 3-4 days. Without mayonnaise and pickles: up to 5 days.
Emily @ Recipes to Nourish says
I love this recipe! What a great idea. Thanks for sharing it with us at Savoring Saturdays linky party. Hope you'll come back and join us this week.
Anya says
Thank Emily. 🙂
Debra @ Bowl Me Over says
Potato salad for breakfast, lunch, dinner or snack? I like the way you think! 😀 Thanks for sharing with us at #TryaBiteTuesday! Pinned and shared to pass the word - come back again next week, love to see your next yummy recipe!
Anya says
Thanks Debra. 🙂
Bethany says
This looks great!
Anya says
Thanks Bethany. 🙂
Cristina Mandeville says
Looks really yummy! Thank you for sharing this over at Healthy Living Link Party, hope to see you again! Pinned!
Anya says
Thank you Cristina. 🙂
Lea says
The recipe mentions lacto-fermented mayo.... but the link for buying and making your own doesn’t have any fermented-ness about them. Any more details? I love to have fermented condiments!!!